Ingredients
25g/1oz butter, softened
Pinch ground cumin
Pinch ground coriander
Pinch ground turmeric
1 tbsp fresh coriander, chopped
pinch ground ginger
4 spring onions, chopped
1 red pepper, seeded and sliced
1 yellow pepper, seeded and sliced
4 chicken breasts, skinned, boned and sliced thinly into strips
20ml/4tsp crunchy peanut butter
20ml/4tsp lemon juice
1 tbsp mango chutney
salt and pepper
120ml/4fl oz Greek yoghurt or fromage frais
4 slices white bread
Method
1. Combine the butter with the cumin, ground coriander, turmeric, fresh coriander and ginger. Put three quarters into a frying pan.
2. Heat the spiced butter and add the spring onions, peppers and chicken. Fry quickly for 2-3 minutes.
3. Add the peanut butter, lemon juice, chutney and seasoning. Simmer together for a further 5 minutes until the chicken is cooked.
4. Add the yoghurt and heat through without boiling.
5. Meanwhile toast the bread on one side then spread the untoasted side with the reserved spiced butter and grill until brown.
6. Cut into triangles and arrange around the chicken to serve.
